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Apple Harvest & Processing โ Making Organic Apple Cider Vinegar: Video
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Itโs Autumn time here in New Zealand. Organic Apples are being hand-picked straight from the trees and taken to Coral Tree for processing on the brand new juice press machine. The apples are very sweet and have high brix levels.
From here the apples are pressed to create a rich, flavorful apple juice, which then begins the fermentation process.
Hi, itโs Kim at CoralTree. Welcome back. Weโre here at Apple Jack Orchards to harvest the apples and get them ready for the processing. Right at the moment, weโve got these really cold nights and hot days; itโs the autumn time coming in. Itโs what they call diurnal range, so when you get the cold nights and the hot days itโs triggering the apples to ripen, causing the coloring-up process as well as the sweetening process of the apples. At the moment, weโre still harvesting the early-season Royal Galas, but the Braeburns and Fujis are not very far away. Weโve been bringing them into the processing plant with the new machineries being set up now and working well with those early-season apples.
Weโre still waiting for the later-season apples to start coming through and making sure that the machine is working really well with all of those, but weโre really impressed with everything thatโs going so far. Thereโs some really nice fruit thatโs coming through and in particular off one of the orchards, off the Apple Jack Orchard is some quite nice sweet fruit, so itโs got high brix levels. Weโve had that long, hot, dry summer, and itโs just really sweetened the fruit up and given some quite nice and tense fruit flavors.
What we are trying to do is get as many of the apples straight off the tree so that they are tree-ripened and then processing them as quickly as possible. As I mentioned in the earlier video, as soon as you pick something off the tree itโs removed from that life process and itโs starting to deteriorate. Although with apples youโve still got a fairly large window of opportunity, youโve got two or three weeks there to process their fruit, itโs nice to be able to process it straight off the tree and capture as much of that freshness as possible. It means then we can actually get the apples really, really ripe on the tree and be harvesting and juicing straight away so weโre getting that maximum fruity flavor coming through.
For me, itโs also part of that whole trying to understand the next stage that nature takes that fruit through. Nature is providing that fruit to the environment, but itโs also a built-in recycling process happening there, that nature will have those apples dropping off the tree and weโll be naturally composting them back down into the environment anyhow. We are simply trying to take those apples at their premium time and bring those apples in through the processing plant and maximize that whole fermentation process that happens once those apples have been removed from the tree.
Itโs looking like itโs going to be a good season. Thereโs good volumes around and itโs all happening, which is nice.
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